Developing & Implementing SQF Systems Version 8 - August 9-10 - Early Bird Ends July 5

ENGLISH Napa, CA - Developing and Implementing SQF Systems Version 8

August 9, 2017 - August 10, 2017

Register HERE

Schedule

2 sessions

#1. 09 Aug 2017, 8:00 AM 5:00 PM (PDT)

#2. 10 Aug 2017, 8:00 AM 5:00 PM (PDT)

Location

Springhill Suites 101 Gateway Rd E, Napa, CA 94558

Registration

1-2 Attendees Early Bird Special - Save $60 Each Attendee – $730.00

Early bird registration ends July 5th. If you have more than 2 attendees, please select 3+ attendees.

3+ Attendees Early Bird Special - Save $110 Per Attendee – $680.00

Early bird registration ends on July 5th. This is for 3 or more attendees from the same company.

SQF Code, Edition 8. It introduces a new approach for assessing individual food industry sectors with customized requirements in separate, stand-alone Codes: Food Safety Fundamentals, Primary Production (Produce), Manufacturing, Distribution, Food Packaging, Retail, and Quality.

- The most notable change to the structure of the program is the separation of the food safety and quality requirements into individual assessments, customized for each industry segment and covering more than 30 supplier and food sector categories: produce and livestock; manufacturing; distribution; manufacturer of food packaging and a new program specific to food retail. Course Description:

- Promote an understanding of the SQF Code.

- Create a knowledge base to facilitate the successful implementation of an SQF System and understand the process for aligning with FSMA regulatory requirements.

- Show how a HACCP-based approach manages food safety and quality hazards in an operation.

- The SQF Food Safety Code for Manufacturing applies specifically to Food Sector Categories 7-22, 31-34 and includes Modules 2 (Systems Elements) and Module 11 (Food Safety Fundamentals for Food Manufacturing).

- Designed to provide current and new SQF Practitioners, Sr. Management, Production Personnel, and their team members with the tools and knowledge to develop and maintain their SQF food safety management system and understand the process for aligning with FSMA regulatory requirements

Who Should Attend?
SQFP, Food Safety Professionals, Sr. Management, Suppliers, Food Safety Auditors, Support Staff.

The Reality: Pests Cause Product Contamination

And the outcome is expensive.

While it may seem obvious to many food companies that a pest infestation can lead to significant product contamination, on a global scale not all regions are on top of this problem. According to a recent research conducted by Rentokil, 82% of U.S. businesses are proactive about pest control, but the percentage falls to 68% in the UK and dips a bit lower to 65% in France. This is significant because pests such as cockroaches, flies and birds can cause serious contamination such as Salmonellosis and E. coli as well as facilitate the spread of diseases through their droppings.

The following infographic from Rentokil outlines the problems that pests can cause and methods food companies can use to fight contamination.

Larger Version Available HERE

Article Source: https://foodsafetytech.com/news_article/reality-pests-cause-product-contamination/

Register for the July FSPCA Preventive Controls For Human Food - Spanish

FSPCA Preventive Controls For Human Food : Spanish

July 12, 2017 - July 14, 2017

REGISTER HERE

Schedule

3 sessions

#1.

12 Jul 2017, 8:00 AM 5:00 PM (PDT)

#2.

13 Jul 2017, 8:00 AM 5:00 PM (PDT)

#3.

14 Jul 2017, 8:00 AM 12:00 PM (PDT)

Location

Springhill Suites, 101 Gateway Rd E, Napa, CA 94558

Registration

1-2 Attendees – $890.00

Registration Ends July 10th . This is for up to 2 attendees, if you have 3 or more attendees please select 3+ registration.

3+ Attendees - Save $60 per attendee – $830.00

Registration closes July 10th. This is for 3 or more attendees from the same company.

The FSPCA training materials are designed to meet the requirements for training under Title 21 Code of Federal Regulations Part 117.155 for the Preventive Controls “Qualified Individual” who conducts Food Safety Plan activities such as developing and reviewing a food safety plan, validating preventive controls, verifying and validating process controls among others. Attending an FSPCA course will provide assurances that the course content and resulting knowledge is consistent with regulatory expectations. Each facility registered with the FDA is required to have a Preventive Control Qualified Individual PCQI.

A preventive controls qualified individual is a person who has successfully completed training in the development and application of risk-based preventive controls at least equivalent to that received under the standardized curriculum from FSPCA.

The FSPCA program is based on collaboration among federal and state regulatory officials (FDA), academic food safety researchers and educators, and U.S. food industry representatives. This program is delivered by a FSPCA Lead Instructor.

This course meets the Preventive Controls Qualified Individual Training requirements. The participants will receive FSPCA Preventive Controls Qualified Individual certificate issued by AFDO.

Includes: Morning and afternoon snack breaks, Lunch, Course Materials and Certificate of Attendance.

Parking – Free parking

Hotel Booking - Springhill Suites 707-253-1900

REGISTRATION IS CLOSES July 10th, no refunds will be given after July 25th. Registrations may be transferred to another person from the same organization for the scheduled class. Cancellation fee before July 25th/2017 $250.00

Quality Systems For Food Manufacturers SQF 8 - June 22 & 23 - Registration Ends Today!

June 22, 2017 and June 23, 2017

Schedule

2 sessions

#1. 22 Jun 2017, 8:00 AM 5:00 PM

#2. 23 Jun 2017, 8:00 AM 5:00 PM

Location Springhill Suites, 101 Gateway Rd E, Napa, CA 94558

Registration

1-2 Attendees  – $790.00 - Registration closes on June 20th

3+ Attendees - Save $50 per attendee - $740
Registration closes on June 20th. Attendees must be from the same company.

Register HERE

This course is intended for quality, technical and managerial staff working in food manufacturing who seek to understand and differentiate between food safety management and quality management, and who are intending to implement the SQF Quality Code. This course is a great opportunity to understand the methodology and how to put in place a quality plan that will address waste, increase productivity and efficiency in your facilities.

Course Benefits

• An understanding of the link between product quality and quality management principles

• Explain the product quality parameters within a food industry sector or facility

• Apply the HACCP method to monitor and control quality parameters

• Understand and apply the ‘cost of quality’ model within a facility

• Apply the PDCA, Plan-Do-Check-Act cycle, to improve quality outcomes

• Understand how quality management principles impact on product quality and productivity

• Apply and improve quality management principles within a facility.

Course Content Outline

• Part A: Implementing and Maintaining the SQF Food Safety Code for Manufacturing
• Part B: The SQF Food Safety Code for Manufacturing
• Module 3: Good Manufacturing Practices for Animal Feed Production
• Module 4: Good Manufacturing Practices for Processing of Pet Food Products
• Module 9: Good Manufacturing Practices for Pre-processing of Animal Products
• Module 10: Good Manufacturing Practices for Pre-processing of Plant
• Module 11: Good Manufacturing Practices for Processing of Food Products

Trends and Real Cost of Product Recalls

Listeria monocytogenes was a big culprit in 2016 food recalls, along with mislabeling and foreign matter contamination.

Last year, nearly 550 food products were recalled in the United States. Nearly half of those recalls were a result of biological contamination, a whopping 65% of which was due to Listeria monocytogenes, according to Rentokil. The company recently released an infographic about the cost of a product recall, pulling out some of the key trends in food product recalls in the United States and the United Kingdom. Next to biological contamination, mislabeling continues to be a large issue.

Larger Version Available HERE

Article Source: https://foodsafetytech.com/news_article/trends-real-cost-product-recalls/

SQF and IA Training Testimonial

SQF and IA training with our core Management Team with BakeMark

“The course is excellent, very informative, and is reinforced with real life experiences. Real teaching incorporates reliable examples. This is a very effective course.” 
-Manuari Marquez

Upcoming Summer Classes

SQF Quality Systems For Food Manufacturers

June 22nd, 23rd, 2017 Napa, CA

FSPCA Preventive Controls For Human Food

July 12th,13th,14th 2017 Napa, CA (Spanish)

Developing and Implementing SQF Systems - SQF Code, 8.0 Edition

August 9th,10th 2017 Napa, CA

For more Food Safety Training please visit our website: http://www.superiorfoodsafety.com/training.html

Quality Systems For Food Manufacturers SQF 8 - June 22 & 23 - Register Today!

June 22, 2017 and June 23, 2017

Schedule

2 sessions

#1. 22 Jun 2017, 8:00 AM 5:00 PM

#2. 23 Jun 2017, 8:00 AM 5:00 PM

Location Springhill Suites, 101 Gateway Rd E, Napa, CA 94558

Registration

1-2 Attendees  – $790.00 - Registration closes on June 20th

3+ Attendees - Save $50 per attendee - $740
Registration closes on June 20th. Attendees must be from the same company.

Register HERE

This course is intended for quality, technical and managerial staff working in food manufacturing who seek to understand and differentiate between food safety management and quality management, and who are intending to implement the SQF Quality Code. This course is a great opportunity to understand the methodology and how to put in place a quality plan that will address waste, increase productivity and efficiency in your facilities.

Course Benefits

• An understanding of the link between product quality and quality management principles

• Explain the product quality parameters within a food industry sector or facility

• Apply the HACCP method to monitor and control quality parameters

• Understand and apply the ‘cost of quality’ model within a facility

• Apply the PDCA, Plan-Do-Check-Act cycle, to improve quality outcomes

• Understand how quality management principles impact on product quality and productivity

• Apply and improve quality management principles within a facility.

Course Content Outline

• Part A: Implementing and Maintaining the SQF Food Safety Code for Manufacturing
• Part B: The SQF Food Safety Code for Manufacturing
• Module 3: Good Manufacturing Practices for Animal Feed Production
• Module 4: Good Manufacturing Practices for Processing of Pet Food Products
• Module 9: Good Manufacturing Practices for Pre-processing of Animal Products
• Module 10: Good Manufacturing Practices for Pre-processing of Plant
• Module 11: Good Manufacturing Practices for Processing of Food Products

B Cellars Wine Tasting Packages

Oakville Trek

Greeted on arrival to the courtyard of our Hospitality House with a welcome taste of wine accompanied by a food pairing, guests are then personally escorted through the culinary gardens, production facilities, and our extensive wine caves, glass-in-hand. Following their tour, guests partake in a custom wine and food pairing designed. The food pairings, which we call "B-Bites," are artfully chosen and crafted by our Chef to complement a selection of our current wines and are prepared à la minute.

$60 per person; maximum 12 guests. Parties of 5 or more are accommodated in private tasting salon; $70 per person. Allow 90 minutes.

Sojourn

A lighter pairing created especially for tastings immediately before or after lunch, or for guests who have an early dinner date. In this experience the culinary team pairs wines from our Flagship portfolio with perfectly portioned, locally made cheeses. Guests will begin their quest in the arrival courtyard with a splash of one of our white wines before they embark on their wine tasting journey.

$37 per person; maximum 12 guests. Parties of 5 or more $47. Allow 60 minutes; please allow an additional 30 minutes for the tour (optional).

How to Integrate Quality Safety and Avoid a Disaster

A good quality product is one that consistently meets the established specification at the lowest cost of the producer" With the implementation of solid quality systems, I find a golden opportunity in the food industry. Superior Food Safety would like to invite you to "SQF Quality Systems for Manufacturers" where you will learn how to implement an effective quality system that will:

a. Increase revenue by controlling your net weight while meeting customer and regulatory expectations.

b. Increase productivity and revenue by reducing labor waste linked to several causes.

c. Increase product yields by controlling quality specifications throughout the process.

d. Maintain customer satisfaction by managing the risk associated with deviations to product specifications.

e. Develop basic quality KPI-Key Performance Indicators to measure the effectiveness of your control points throughout the quality system.

f. Overall improve the bottom line of your business and gain competitive advantage in among your competitors.

And much more...

Quality is about Risk Management. This video shows real life examples on how poor quality can turn into human and huge financial losses due to breaking the basic rules of quality.

Superior Food Safety's Upcoming Classes

SQF Quality Systems For Food Manufacturers

June 22nd, 23rd, 2017 Napa, CA

FSPCA Preventive Controls For Human Food

July 12th,13th,14th 2017 Napa, CA (Spanish)

Developing and Implementing SQF Systems - SQF Code, 8.0 Edition

August 9th,10th 2017 Napa, CA

For more Food Safety Training please visit our website: http://www.superiorfoodsafety.com/training.html